The Best Pumpkin Pancakes ~ thick, light and super fluffy, our Pumpkin Pancakes are well spiced, lightly sweet and easy to make too!
Year after year, I’ve tried, and made, a lot of pumpkin pancakes. You know, taste testing is the best job ever! All that research, and many subsequent lackluster recipes, brought us to where we are today. Finally, we have the recipe we’ve been working for. If you’re a pumpkin pancake fan (like our daughter-in-law Callie), this is for you!
Canned pumpkin puree gives these little, thick pancakes that gorgeous golden color, while the generous addition of pumpkin pie spice brings the flavor up and over the top. Good quality, pure maple syrup and a few toasted, chopped pecans, make this breakfast treat a memorable, fall weekend tradition.
The texture of our Pumpkin Pancakes is surprisingly light and fluffy, not at all dense or heavy. The almost-spongy pancakes soak up the syrup without falling apart and they never crumble.
As you know, pumpkin puree can be used in a wide variety of recipes. Since these pancakes only require about half a can, you may want to save the rest for our delicious, healthy, Pumpkin Pie Smoothie. We’re also smitten with our easy make-ahead, show-stopping Pumpkin Creme Brûlée. It’s a great dessert to serve your holiday company! For a light and delicious treat that keeps and travels well, I hope you’ll try our twist on the Italian classic – Pumpkin Spiced Pizzelles.
Thanks for Pinning!
We’d love to connect with you on social media. If you try our recipe, please use the hashtag #savingroomfordessert on INSTAGRAM for a chance to be featured! And be sure to FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM| PINTEREST | TWITTER for all the latest recipes and updates.
Thick, light and super fluffy, our Pumpkin Pancakes are well spiced, lightly sweet and easy to make too!
- 2 cups unbleached all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 cups buttermilk well shaken
- 2 large eggs
- 3/4 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter melted & slightly cooled
- 1 tablespoon vegetable oil for cooking
- 1/4 cup chopped pecans
- Maple syrup
- Whipped Cream
Preheat oven to the lowest temperature. Place a large rimmed baking sheet in the oven to preheat.
In a large mixing bowl bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Make a well in the center.
In a separate small mixing bowl whisk together the buttermilk, eggs, pumpkin puree, vanilla and melted butter. Pour the buttermilk mixture into the center of the flour mixture. Gently fold together with a rubber spatula until just combined. Batter should be lumpy with some streaks of dry flour, do not overmix. Set the batter aside for 10 minutes while preparing the skillet.
Heat the vegetable oil in a large skillet over medium heat until shimmering. Using several folded paper towels, carefully wipe out the extra oil leaving the entire skillet bottom and sides well greased. Keep the oiled paper towels handy for wiping out the skillet if needed.
Using a 1/4 dry measuring cup or an ice cream scoop, portion 3 or 4 pancakes onto the hot skillet. The batter is very thick so the pancakes will be tall. Spread the batter out a bit for thinner pancakes. Cook until the bottom is golden brown and the pancakes appear dry around the edges. Carefully flip the pancakes using a wide spatula and cook another 2 to 3 minutes or until cooked through. Serve immediately or keep warm in the oven in a single layer on the prepared baking sheet.
Wipe out the skillet with the oiled paper towels if needed between batches. Continue cooking until all batter is used. Serve with your favorite toppings. We love a little butter, syrup, and chopped pecans with these pancakes.
(Note: Once you’ve made a batch or two of pancakes, you may need to reduce the heat a little. These are thick pancakes that need time to cook all the way through without burning. I preheat the skillet on medium, then reduce to medium/medium-low after a batch or two.)
Makes 18-20 small, thick pancakes.
We like to use a large non-stick or cast iron skillet to make great pancakes. Here are some of our favorite kitchen tools used in this recipe:
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
And finally, here are a few more pumpkin recipes for you to enjoy this fall:
- Fluffy Pumpkin Pie Dip ~ from Spend With Pennies
- Healthy Pumpkin Blender Muffins ~ from Bless this Mess
- Pumpkin Pie Oatmeal with Vanilla Whipped Cream ~ from Barefeet in the Kitchen
- Honey Pumpkin Dinner Rolls ~ from Seasons and Suppers
- Pumpkin Spice Biscuits ~ from The View from Great Island
Thanks so much for stopping by!